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Red Pepper Bruschetta

Roasted red peppers take the place of tomatoes in this twist on traditional bruschetta. If your bakery doesn't offer baguettes, buy regular French bread instead then cut the slices in half to create the crunchy snacks. —Test Kitchen

8 ServingsPrep: 15 min. + standing Bake: 30 min. + cooling

Ingredients

1 whole garlic bulb
1 teaspoon plus 2 tablespoons olive oil, divided
2 medium sweet red peppers, halved and seeded
3 tablespoons minced fresh parsley
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 French bread baguette (about 12 ounces)

Directions

Remove papery outer skin from garlic bulb (do not peel or separate
cloves). Brush with 1 teaspoon oil. Wrap in heavy-duty foil. Bake at
425° for 30-35 minutes or until softened. Cool.
Broil red peppers 4 in. from the heat until skins blister, about 10
minutes. Immediately place peppers in a bowl; cover with plastic
wrap and let stand for 15-20 minutes.
Peel off and discard charred skin. Coarsely chop peppers. Cut top off
garlic head, leaving root end intact. Squeeze softened garlic from
bulb and finely chop.
In a bowl, combine the parsley, basil, lemon juice, salt, pepper and
remaining oil. Add peppers and garlic; mix well. Cut bread into 16
slices, 1/2 in. thick; broil until lightly toasted. Top with pepper

2 of 2

Red Pepper Bruschetta (continued)

Directions (continued)

mixture. Serve immediately. Yield: 8 servings.

Nutrition Facts: One serving (2 slices of bread with 2 tablespoons pepper mixture) equals 161 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 408 mg sodium, 26 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.